Turkey Breast Smoked on the MES

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twoalpha

Smoking Fanatic
Original poster
Nov 20, 2014
528
203
Lexington, NC
Found these Turkey breast on sale at $.97/lb and just had to load up on these and get one into the MES.

After a little trimming put into the brine overnight in the refrig. for smoking the following day.

Pulled it out of the brine and washed with cold water patted dry before a rub down and with canola oil and applied the rub. Let it stand for an hour before placing in the MES.

After 4.5 hours the IT was 169 and removed from the MES and let it rest covered for 30 minutes. Really developed a heavy colorful bark but the skin was a little chewy. Breast meat was tender, moist and a lot of flavor coming through from the rub. Hickory pellets in the AMNPS did their job adding to the overall flavor. The remaining turkey will be sliced up for sammies.

Details of the smoke.

Enjoy

Larry
Turkey Breast (Bone in)8/16/2015Brined overnight
Weight      
6#Hickory PelletsOn 3rd Shelf  
StartMES 265Maverick 1 in meatMaverick 2 in air
1 HourMES 26593255
2 HourMES 265133268
3 HourMES 265158255
4 HourMES 265 bump to 275162257
4.5 HourMES 275169260
       
 BRINE    
 1 gal water  RUB
 1/4 c. kosher salt  Canola oiled whole breast
 1/4 c. brown sugar  Used Emeril's original w/ 1/2 amount of cayenne plus 
 1 tsp garlic powder  smoked paprika
 1 tsp onion powder    
 1 tsp Tony's Cajun  Rubbed all over, including under the skin.  Sprinkled a 
 1 tsp celery seed  little more on the skin after in pan
Great Price at $.97/lb.


Rubbed down and ready for the smoke


Four hours in and needs a touch more time.


Getting ready to carve


Great combination of flavor from the turkey and the candied sweet potatoes

 
Wow looks sweet. I've never cooked them that high,  The skin looks good but you said it was chewy. Normally I remove the skin and apply the rub to the breast. Looks great though.  What chips you use?
 
 
Wow looks sweet. I've never cooked them that high,  The skin looks good but you said it was chewy. Normally I remove the skin and apply the rub to the breast. Looks great though.  What chips you use?
Had expected the skin to be chewy since it was brined to start with. Had worked some rub under the skin and it gave good flavor. I feel that the skin on helped retain some of the moisture and I had not planned to eat it. Used Hickory pellets in the AMNPS.

Larry
 
Twoalpha... I noticed it looks like you smoked the turkey in the pan.  And I've never done that thinking the smoke wouldn't be able to get to the turkey as good as possible.  But that's just a theory.  So I just wanted to ask you what your experience has been.
 
 
Twoalpha... I noticed it looks like you smoked the turkey in the pan.  And I've never done that thinking the smoke wouldn't be able to get to the turkey as good as possible.  But that's just a theory.  So I just wanted to ask you what your experience has been.
When there will be a lot of drippings and/or mess to clean up after I use a pan and also if you are wanting some drippings for gravy or sauce. Also note that I put a small meat rack in the pan to elevate the meat and to get smoke to all parts. Smoke favor for me has worked out well on all areas of the meat. 

Thanks for asking.
 
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